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Praline Filling for Hand-Dipped Bonbons

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Preparation info
    • Difficulty

      Medium

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

This is a confectionery classic. The method we give you here will enable you to prepare a homemade praline base for bonbons to be coated in chocolate. Alternatively, you could use ready-made praline, which can be found in specialist stores.

Ingredients

  • 3 ½ oz. (100 g) milk chocolate, 40 percent cocoa
  • 7 oz. (

Method

Line a baking sheet with a sheet of food-safe acetate. Place the confectionery frame on it. Prepare a cold-water bath.

Chop the chocolate and melt it slowly in a bain-marie, or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Incorporate the praline paste into the melted chocolate, making sure it is thorough

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